Sage Crisps- Recipe in Bloom
10-20 Large Sage Leaves
1 Stick of Butter (salted or unsalted)
Salt (your choice- see suggestions below)
Prep time about 10 -15 minutes.
Start with Large Dry ORGANIC Sage Leaves – You can grow your own Sage- it’s a perennial – and is hardy to zone 5… if you purchase sage- be sure it washed and completely dry before starting the frying process.
Trim Large “Pretty” Leaves of of stems – for making the crisps
In a skillet or fry pan- melt 1 stick of butter on medium heat
J’s Tip -I prefer President Butter it’s an import from France and made famous by Julia Child in her Public Television show- the French Chef.
Place dry Sage leaves into the butter and fry on each side about 30 seconds to 1 minute- the crisps will turn a rich deep brown…
Remove from the Pan of butter- after cooking on both sides- and place on a paper towel
While the crisps are still warm- sprinkle with salt- I like to grind Pink Himalayan Salt – onto the chips- but you can use Kosher salt or regular salt – experiment with other ‘salts’… like Garlic, Onion or Pepper…
Once cool – serve immediately. Sage Crisps are much like Potato Chips- and a wonderful tasty tidbit.